Steak Fajitas

Mexican food is a weekly staple in our household! I recently watched an episode of The Pioneer Woman and was inspired by her fajita recipe. While I've made steak fajitas before, her unique marinade, featuring Worcestershire sauce for a richer, deeper flavor and lime juice for a nice balance, intrigued me. I'm so glad I tried it! You must give this recipe a try the next time you make fajitas. Enjoy!

Ingredients

1 1 1/2-2 pound Flank or Skirt Steak

1/2 cup olive oil

3 tbsp. Worcestershire sauce

1/2 cup  lime juice, about 3-4 limes

3 cloves of garlic, minced

1 tbsp. ground cumin

1 tbsp. chili powder

1/2 tsp. red pepper flakes

1 tbsp. sugar

2 medium onions, halved and sliced

3-4 bell peppers, sliced - you can use any color combination

1 tbsp unsalted butter

8-10 flour tortillas

Directions

In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.

Heat a heavy skillet over medium-high heat and add the tbsp of butter. Add the veggies and cook them for a few minutes, until they’re cooked but still slightly firm and have nice black/brown pieces. Remove to a plate and set aside.

Heat the same same skillet (or a grill pan if you have it) over high heat and drizzle some oil. Cook the meat for about 2 minutes per side until medium rare. Remove and allow to rest on a cutting board for 5 minutes.

Slice the meat right before serving.